CN115605088A

CN115605088A - Coating made from cookie dough, preparation of coating made from cookie dough, confectionery coated with cookie dough, and method of making a confectionery coated with cookie dough

Info

Publication number: CN115605088A
Application number: CN202180034769.3A
Authority: CN
Inventors: G·E·纳波利塔诺; S·帕鲁里
Original assignee: Societe des Produits Nestle SA
Current assignee: Societe des Produits Nestle SA
Priority date: 2020-05-15
Filing date: 2021-05-12
Publication date: 2023-01-13
Also published as: WO2021229022A1; BR112022022743A2; CL2022003106A1; EP4149267A1; US20230180786A1; AU2021273347A1; CA3176286A1

Abstract

The present invention discloses a composition for coating frozen confectionery comprising a fat blend containing: (i) an emulsifier, which is preferably lecithin; (ii) At least one hardened fat, preferably one or more of palm oil, palm oil middle distillate or palm oil soft distillate; (iii) One or more soft oils, preferably including canola oil; and (iv) anhydrous milk fat. The coating composition also includes flour and sugar. The composition has a particle size of about 40 μm to about 200 μm, preferably about 90 μm to about 120 μm, and has the sensory characteristics of raw cookie dough, such as appearance, flavor and texture. Optionally, the composition further comprises one or more of a milk powder, salt or flavor. Preferably, the frozen confection coated by the composition is an ice cream bar.

Description

Coating made from cookie dough, preparation of coating made from cookie dough, confectionery coated with cookie dough, and method of making a confectionery coated with cookie dough

Background

The present disclosure relates generally to food products and methods of making food products, and in particular to coatings having the sensory attributes of raw cookie dough, such as the appearance, flavor, and texture of the raw cookie dough.

Raw cookie dough pieces are popular as inclusions in ice cream. In ice cream sandwich layers, the cookie dough is usually cooked or baked. Other products such as "wafers" or ice cream bites use cookie dough to encapsulate the entire product, usually in the shape of small balls. However, these are either co-extruded or molded products, and the coating or "skin" cannot be used for dip applications of extruded or molded bars such as those used in industrial manufacturing. Furthermore, "glutinous rice ball" coatings are typically made from rice flour and therefore do not provide the flavor and texture of typical raw cookie dough.

Disclosure of Invention

As disclosed herein, a series of experiments investigated cookie dough coatings for frozen confections, and the cookie dough coatings used different oil blends (containing palm oil, canola oil, coconut oil, and soybean oil and milk fat), oil content, milk powder content, wheat flour, vanilla, sugar type, and sugar levels. The particle size and melt of the blend are also different.

As a result of these studies, the present disclosure surprisingly provides a coating for frozen stick confections that delivers the sensory characteristics of raw cookie dough. Non-limiting examples of coatings may include flour (e.g., wheat flour that has been heat treated but not toasted), one or more sugars (e.g., dark brown sugar, light brown sugar, granulated sugar, sugar fructose, or a combination thereof), one or more fats (e.g., canola oil, palm oil, and coconut oil, anhydrous milk fat, or a combination thereof), emulsifiers (e.g., lecithin such as soy lecithin), optionally salt, optionally milk powder (e.g., skim milk powder), and optionally flavoring. The coating may be made by blending and grinding the ingredients through a mill (e.g., a ball mill) at a heated temperature (e.g., 35 ℃). The ground material may be used to coat frozen confections (e.g. ice cream bars), for example by one or more of dipping, coating or layering, for example at a temperature of from 24 ℃ to 50 ℃ (although other temperatures are used in some embodiments). The coating may have a viscosity compatible with conventional dipping operations, but when the coating is set on the frozen confection, the coating preferably delivers a dough-like texture and appearance of the raw cookie dough with a gritty mouthfeel.

The setting time of the dope may be 5 seconds to 60 seconds depending on the configuration of the factory line. As used herein, "set time" is the time after dipping until the paint is sufficiently tack-free to be wrapped in a package that contacts the paint.

An advantage of one or more embodiments disclosed herein is an improved coating made from cookie dough.

Another advantage of one or more embodiments disclosed herein is an improved method of applying a coating made of cookie dough to a frozen confection, such as an ice cream bar.

Yet another advantage of one or more embodiments disclosed herein is the combination of the desired taste and texture of the cookie dough with other sought after food products, such as ice cream.

Yet another advantage of one or more embodiments disclosed herein is to provide a cookie dough food product in a unique and more convenient form.

Another advantage of one or more embodiments disclosed herein is that the desired taste and consistency of the cookie dough is retained, but allows the cookie dough to be usable in a wider range of products than previously possible.

Yet another advantage of one or more embodiments disclosed herein is that the coating made from the cookie dough has a yield value and adhesive properties sufficient for application to extruded ice cream bars.

It is yet another advantage of one or more embodiments disclosed herein to provide a coating made from a cookie dough that includes inclusions, such as chocolate chips and/or crumbles. Cocoa nibs are particularly preferred inclusions because they will not melt when the coating is prepared and, in addition, the fat in the coating, together with the cocoa nibs, will resemble the taste and texture of the chocolate mass when the coating is consumed.

Another advantage of one or more embodiments disclosed herein is a stick that combines cream rich ice cream with a soft cookie dough coating.

Additional features and advantages are described herein, and will be apparent from, the following drawings and detailed description.

Drawings

Fig. 1 is a flow diagram of an embodiment of a method of making a cookie dough-coated food product.

Fig. 2 is a table showing the results of the performance of the second coating on ice cream bars in the immersion test in the experimental examples disclosed herein.

FIG. 3 is a table showing Plastic Viscosity (PV) and Yield Value (YV) for the second coating from the experimental examples disclosed herein compared to Ganache chocolate coating.

Fig. 4A and 4B are photographs showing no inclusions and a second, breakable coating from the experimental examples disclosed herein on an extruded vanilla ice cream stick, respectively.

Fig. 5 is a photograph showing a second, crushable coating on an extruded cookie dough stick with 5% weight/weight of the coating from the experimental examples disclosed herein of a cookie dough with a large amount of inclusions.

Fig. 6 is a photograph showing a third coating with chocolate chip inclusions from experimental examples disclosed herein on a molded frozen dairy product.

Detailed Description

Definition of

Some definitions are provided below. However, definitions may be located in the "embodiments" section below, and the above heading "definitions" does not mean that such disclosure in the "embodiments" section is not a definition.

All percentages expressed herein are by weight based on the total weight of the reference composition, unless otherwise indicated. As used herein, "about" and "substantially" are understood to mean a number within a range of values, for example in the range of-10% to +10% of the number referred to, preferably-5% to +5% of the number referred to, more preferably-1% to +1% of the number referred to, most preferably-0.1% to +0.1% of the number referred to.

All numerical ranges herein should be understood to include all integers or fractions within the range. A range "between" two values also includes both values. For example, "20 minutes to 200 minutes" includes 20 minutes and includes 200 minutes. Additionally, the disclosure of numerical ranges should be understood to provide support for claims directed to any number or subset of numbers within that range. For example, a disclosure of 1 to 10 should be understood to support a range of 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, and so forth.

As used in this disclosure and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "an oil" or "the oil" includes one oil, but also includes two or more oils.

The words "comprise/comprising" are to be interpreted as inclusive and not exclusive. Likewise, the terms "include/include" and "or" should be considered inclusive unless the context clearly prohibits such interpretation. However, the compositions disclosed herein may be free of any elements not specifically disclosed herein. Thus, disclosure of embodiments using the term "comprising" includes disclosure of embodiments "consisting essentially of and" consisting of the indicated components. As used herein, the terms "example" and "such as" (especially when followed by a list of terms) are exemplary and illustrative only and should not be deemed exclusive or comprehensive.

The term "and/or" as used in the context of "X and/or Y" should be interpreted as "X" or "Y" or "X and Y". Similarly, "at least one of X or Y" should be interpreted as "X" or "Y" or "both X and Y. For example, "sugar and/or brown sugar" and "at least one of sugar or brown sugar" means "sugar" or "brown sugar", or "both sugar and brown sugar".

As used herein, the terms "food," "food product," and "food composition" are used interchangeably and mean a product or composition intended for oral administration by an individual (such as a human) and providing at least one nutrient to the individual. The food products of the present disclosure (including the various embodiments described herein) can comprise, consist of, or consist essentially of: the elements disclosed herein, as well as any additional or optional ingredients, components or elements described herein or otherwise useful in the diet.

As used herein, "fat" means any lipid, including "oil," which is a lipid that is liquid at room temperature, and also includes lipids that are solid at room temperature.

As used herein, particle size can be determined using a Malvern particle sizer, with medium chain triglyceride oil as the dispersant. The particle size was analyzed at a ratio of less than 10%, 50%, 90% and calculated using Malvern software based on mie theory. In the context of the present application, the particle size is a value at 90%. The equipment that can be used is a chocolate particle size analyzer: malvern Mastersizer Micro with particle size range 0.3 μm to 300 μm.

Detailed description of the preferred embodiments

One aspect of the present disclosure is a food composition that is a cookie dough and has properties such that the food composition can be coated on a frozen confection, such as an ice cream bar. Another aspect of the present disclosure is a food product which is a frozen confection coated with a cookie dough composition.

In a preferred embodiment, the food composition is a cookie dough that is applied as a coating to an extruded vanilla ice cream stick. Herein, a food composition is referred to as a "coating" or "the coating", but these terms encompass not only a food composition coated on a frozen confection, but also its own food composition, e.g., separated from another food product (such as a frozen confection) prior to application to the other food product. Preferably, the coating is substantially uniform, except for any optional inclusions.

When a coating is applied to a frozen confection, such as an ice cream bar, preferably the coating covers at least 90% by area of the outer surface of the frozen confection, more preferably the coating covers at least 95% by area of the outer surface of the frozen confection, most preferably the coating covers at least 99% by area of the outer surface of the frozen confection. In some embodiments, the coating covers the entire outer surface of the frozen confection except for the region where the stick is inserted into the frozen confection.

In one embodiment, the coating comprises one or more fats in a total amount of about 35% to about 55% of the coating, and more preferably, the coating comprises about 45% fat. Preferred fats comprise: one or more of palm oil or fractions thereof; soft oils (oils that are liquid at room temperature of 20 ℃, such as canola oil); anhydrous milk fat; or lecithin (e.g., soy lecithin). More preferably, the one or more fats are provided by a fat blend comprising palm oil, one or more soft oils (e.g. canola oil), anhydrous milk fat and lecithin (e.g. soy lecithin). Most preferably, the fat blend consists of palm oil, one or more soft oils (e.g. canola oil), anhydrous milk fat and lecithin (e.g. soy lecithin).

In a particularly preferred embodiment, the fat comprises: palm oil, which is about 35% to about 65% of the fat in the coating and/or about 12% to about 36% of the coating; one or more soft oils, such as canola oil, which are about 35% to about 65% of the fat in the coating and/or about 12% to about 36% of the coating; anhydrous milk fat which is from about 10% to about 30% of the fat in the coating and/or from about 4% to about 17% of the coating; and lecithin (e.g., soy lecithin), which is the remainder of the fat in the coating.

Preferably, the composition comprises less than 3 wt.%, preferably less than 2 wt.% lauric fat, and most preferably the composition is free of lauric fat. The fat blend may have a saturated fat level of less than 40 wt% of the fat blend.

In one embodiment, the coating comprises one or more sugars in a total amount of about 15% to about 50% of the coating, and more preferably the coating comprises about 20% to about 25% of the sugars. Preferred sugars include one of one or more edible sugars, such as granulated sugar or sugar fructose and/or one or more brown sugars, such as dark brown sugar or light red sugar. In a particularly preferred embodiment, the one or more sugars comprise: one or more sugar in a total amount of about 0% to about 100% of the sugar in the coating and/or about 0% to about 50% of the coating; and/or one or more brown sugars that are about 0% to about 70% of the sugars in the coating (e.g., about 0% to about 65% of the sugars) and/or about 0% to about 35% of the coating.

In one embodiment, the coating comprises flour, such as wheat flour, preferably heat treated ready-to-eat enriched wheat flour (which is unbaked). For example, the coating may comprise flour, such as wheat flour, in a total amount of about 10% to about 42% of the coating, more preferably the coating comprises about 20% to about 30% flour (e.g., heat treated wheat flour), and most preferably the coating comprises about 25% flour (e.g., heat treated wheat flour).

In one embodiment, the coating optionally comprises a milk powder, such as skim milk powder. For example, the coating may comprise a total amount of milk powder, such as skim milk powder, of about 0% to about 20% of the coating, and more preferably, the coating comprises about 7% to 10% milk powder (e.g., skim milk powder).

In one embodiment, the coating optionally comprises a salt. For example, the coating may comprise a total amount of salt from about 0.3% to about 0.4% of the coating.

In one embodiment, the coating optionally contains a flavoring, such as vanilla. For example, the coating may contain a total amount of flavoring, such as vanilla, of about 0.1% of the coating.

Preferably, the coating has a particle size of about 40 μm to about 200 μm, more preferably about 90 μm to about 120 μm.

In some embodiments, the coating further comprises inclusions, such as chocolate chips or cocoa nibs. As used herein, "cocoa fragments" are fragments of cocoa beans. The inclusions, such as cocoa nibs, can be about 5% to about 10% by weight of the coating.

In some embodiments, the coating has a plastic viscosity of about 650cP to about 750cP, preferably about 670cP to about 740cP, more preferably about 680cP to about 730cP, even more preferably about 690cP to about 720cP, most preferably about 700cP to about 710 cP.

In some embodiments, the coating has about 1.0D/cm ² To about 5.0D/cm ² Preferably about 1.25D/cm ² To about 4.0D/cm ² More preferably about 1.5D/cm ² To about 3.5D/cm ² Even more preferably about 2.0D/cm ² To about 3.0D/cm ² Most preferably about 2.3D/cm ² To about 2.5D/cm ² The yield value of (c).

Accordingly, a preferred embodiment of the composition for coating frozen confections comprises a fat blend comprising (i) an emulsifier, (ii) at least one hardened fat, (iii) one or more soft oils and (iv) anhydrous milk fat. The coating composition further comprises flour and sugar. The coating composition has a particle size of about 40 μm to about 200 μm, preferably 90 μm to about 120 μm. The fat blend is preferably from about 35% to about 55% of the composition, more preferably about 45% of the composition.

The emulsifier may be selected from the group consisting of: soy lecithin, sunflower lecithin, canola lecithin, and mixtures thereof, preferably in an amount of 0.1% to 2.0% by weight of the composition.

The one or more soft oils may be selected from the group consisting of: canola oil, sunflower oil, safflower oil, soybean oil, algal oil, peanut oil, olive oil, macadamia nut oil, seed oil, hazelnut oil, avocado oil, and mixtures thereof. Preferably, the one or more soft oils are present in a total amount of about 35% to about 65% of the fat blend and/or about 12% to about 36% of the composition.

The at least one hardened fat may be selected from the group consisting of: palm oil, palm oil middle distillate, palm oil soft distillate, and mixtures thereof. Preferably, the total amount of the at least one hardened fat is from about 35% to about 65% of the fat blend and/or from about 12% to about 36% of the composition.

Preferably, the anhydrous milk fat is from about 10% to about 30% of the fat blend and/or from about 4% to about 17% of the composition.

The fat blend preferably consists of at least one hardened fat, one or more soft oils, anhydrous milk fat and an emulsifier, such that the only fat in the composition is any fat in the fat blend, flour and optionally the inclusions.

In some embodiments, the total amount of the one or more sugars is from about 15% to about 50% of the composition, preferably from about 20% to about 25% of the composition, and preferably comprises one or more sugar and one or more brown sugar. In some embodiments, the flour is from about 10% to about 42% of the composition, preferably from about 20% to about 30% of the composition, and preferably comprises heat treated wheat flour, which is optionally unbleached.

Optionally, the coating composition further comprises at least one additional ingredient selected from the group consisting of: a milk powder, which is up to about 20% of the composition; salt, which is about 0.3% to about 0.4% of the composition; and a flavor, which is about 0.1% of the composition.

Optionally, the coating composition further comprises inclusions that are at least one of chocolate chips or cocoa shreds.

Preferred embodiments of the food product include frozen confections coated with the coating composition of any of the embodiments. The frozen confection is preferably molded or extruded and particularly preferred frozen confections are extruded bars having a surface roughness and a cold temperature which results in better adhesion of the coating composition on the frozen confection. The food product may also include a stick inserted into the frozen confection to retain the coated frozen confection.

Another aspect of the present disclosure is a method of making a coating for a frozen confection, and yet another aspect of the present disclosure is a method of coating a frozen confection with cookie dough. As shown in fig. 1, an embodiment of the method 100 includes mixing lecithin (e.g., soy lecithin) with one or more fats to form a fat blend (step 102).

Preferred fats comprise one or more palm oils; soft oils (oils that are liquid at room temperature of 20 ℃, such as canola oil); anhydrous milk fat; or lecithin (e.g., soybean lecithin). More preferably, the one or more fats are provided by a fat blend comprising palm oil, one or more soft oils (e.g. canola oil), anhydrous milk fat and lecithin (e.g. soy lecithin). Most preferably, the fat blend consists of: palm oil, one or more soft oils (e.g., canola oil), anhydrous milk fat, and lecithin (e.g., soybean lecithin), such that these fats are the only fats in the composition, as well as any oils in the flour and, optionally, any fats in the inclusions.

The method 100 may include mixing the fat blend with one or more sugars, flour, optionally milk powder, optionally salt, and optionally flavor (step 104). In some embodiments, at least a portion of step 102 and at least a portion of step 104 may be performed simultaneously. For example, at least a portion of the lecithin may be mixed with at least a portion of the other fat and at least a portion of the other ingredients simultaneously.

Preferred sugars include at least one of the following: one or more sugars, such as granulated sugar or sugar fructose; or one or more brown sugars, such as dark brown sugar or light brown sugar. Preferred flours include wheat flour, such as heat-treated, ready-to-eat enriched wheat flour. Preferred milk powders include skim milk powders.

The method 100 may include grinding the mixture to a target particle size, thereby forming a coating composition (step 106). In a preferred embodiment, milling may include subjecting the mixture to a ball mill, but any refining device may be used, such as a roll refiner, so long as the target particle size can be achieved. Additionally or alternatively, one or more ingredients of the mixture (such as flour and/or sugar) of the target particle size may have been obtained. Preferably, the coating has a particle size of about 40 μm to about 200 μm, more preferably about 90 μm to about 120 μm.

In some embodiments, at least a portion of step 102 and/or at least a portion of step 104 may be performed concurrently with step 106. For example, at least a portion of the lecithin, at least a portion of the other fat, and/or at least a portion of the other ingredients may be mixed during grinding.

The method 100 may optionally include adding inclusions, such as chocolate chips and/or crumbles, to the coating (step 108).

The method 100 can include applying a coating to the frozen confection, thereby coating the frozen confection (e.g., ice cream bar), for example by one or more of dipping, coating, or layering, for example at a temperature of about 24 ℃ to about 50 ℃ (step 110). The setting time of the coating is preferably from about 5 seconds to about 60 seconds.

As used herein, "ice cream bar" or "frozen confection" means a substantially solid food product comprising a dairy ingredient (such as milk solids-non-fat) and/or a dairy substitute (such as a plant-based frozen confection). The ice cream stick has a substantially uniform form and has a length of at least about twice its width and/or its thickness, preferably at least about three times its width and/or its thickness. The ice cream sticks are preferably extruded and/or moulded.

The method 100 can include packaging the frozen confection coated with the cookie dough composition (step 112). The packaged coated frozen confection can then be shipped and sold to consumers. In some embodiments, a single serving of the cookie dough composition coated frozen confection is provided in a container, such as a sealed bag. As used herein, the term "serving" refers to a predetermined amount of food product.

In some embodiments, multiple servings of food products may be individually packaged and provided to the consumer in a container. For example, a plurality of individually-packaged food products (e.g., sealed bags each containing a serving of frozen confection coated with a cookie dough composition) may be provided to a consumer in a box containing a plurality of individually-packaged food products, such as two, four, six, eight, ten, or twelve individually-packaged food products. Preferably, the plurality of individually packaged food products are a predetermined amount of food products that are substantially identical to each other.

Thus, in a preferred embodiment, a method of making a composition for coating a frozen confection comprises grinding the mixture to a particle size of about 40 μm to about 200 μm. The mixture comprises a fat blend comprising: (ii) (i) an emulsifier, which is preferably lecithin; (ii) At least one hardened fat, which is preferably one or more of palm oil, palm oil middle distillate or palm oil soft distillate; (iii) one or more soft oils; and (iv) anhydrous milk fat; the mixture further comprises flour, sugar and optionally salt, optionally skim milk powder and optionally flavouring.

The method may comprise mixing an emulsifier (e.g. lecithin) with palm oil or a fraction thereof, one or more softening oils and anhydrous milk fat to form a fat blend; the fat blend is then blended with flour and sugar to form a mixture prior to milling.

The method may further comprise adding the inclusion as at least one of chocolate chips or cocoa nibs to the milled mixture or separately onto the surface of the coating as a subsequent step of drying the coating.

In a preferred embodiment, the method of coating a frozen confection comprises applying the coating composition of any embodiment to a frozen confection, preferably by one or more of dipping, coating or layering. The application of the composition to the frozen confection can be carried out at a temperature of about 24 ℃ to about 50 ℃. The setting time of the coating is from about 5 seconds to about 60 seconds, preferably from 45 seconds to 60 seconds. The present disclosure also includes food products made by the coating method.

Examples

The following non-limiting experimental examples generally illustrate one or more embodiments provided by the present disclosure.

Introduction to the design reside in

The product is a cookie dough bar that combines a rich creamed ice cream with a soft cookie dough coating. It is contemplated to develop a raw cookie dough coating bar (flavor, gritty, texture) with random application of chocolate chips or cocoa chips by mixing with the dough coating or by a separate dry coating step on a molded or extruded bar.

Method

All coatings were made in 5kg batches using a ball mill. Briefly, the ball mill is cleaned prior to use with a combination of a mixture of sugar and fat and a coating. The ball mill (Caotech, model CAO-B5, wormerveer, NL) was run at 32 to 35 ℃ for 5 to 30 minutes at a speed set to 5 depending on the starting material particle size until the target particle size of 40 to 200 μm was obtained. Particle size was determined manually using a micrometer. The finished coating is then transferred to a 400 μm metal screen to eliminate the risk of foreign bodies.

The basic ingredients used to formulate cookie dough coatings are palm oil, canola oil, anhydrous milk fat, coconut oil, granulated sugar or fructose, skim milk powder, sterile wheat flour, brown sugar, salt, soy lecithin, and vanilla flavorings. Additional information regarding the components and materials of each test will be provided below.

The first coating was made using the following ingredients: palm oil, canola oil, anhydrous milk fat, soy lecithin, skim milk powder, vanilla, wheat flour, brown sugar dark and salt. The mixture was subjected to a ball mill at 35 ℃ to achieve a target particle size of 90.0 μm ± 2.0 μm.

A first coating was applied to the vanilla ice cream bar. Specifically, impregnation of the extruded 3 ounce strip of grass with the first coating was performed. The ice cream bar temperature was-17 ℃ and the coating temperature was 38 ℃ to 40 ℃.

Based on the feedback regarding the first coating, a second coating was made using the following ingredients: palm oil, canola oil, anhydrous milk fat, soy lecithin, granulated sugar, skim milk powder, vanilla, wheat flour, brown sugar, and salt. The mixture was subjected to a ball mill at 35 ℃ to achieve a target particle size of 120.0 μm ± 10.0 μm. The resulting coating was applied to vanilla ice cream bars.

A second coating was applied to the vanilla ice cream bar. Specifically, impregnation of the extruded 3 ounce strip of grass with the first coating was performed. The ice cream bar temperature was-17 ℃ and the coating temperature was 38 ℃ to 40 ℃.

The second coating has higher milk fat to obtain a buttery note, larger particles (120 μm versus 90 μm) to obtain more grit, less fat (-2%) to accommodate a reduced yield value due to the larger particles, more skim milk powder to enhance dairy note, more vanilla and less deep red sugar to reduce maple flavor relative to the first coating. To achieve a target coating pick-up weight of about 20 to 23g on a vanilla ice cream stick, the dipping temperature was between 38 ℃ to 40 ℃.

However, at these immersion temperatures, any chocolate chips or pieces used as inclusions will be melted. A third coating was formulated that was ready for immersion at room temperature. The third coating contains the same basic ingredients of the previous coating, but the fatty phase of the third coating consists only of canola oil and coconut oil and remains liquid at room temperature. Specifically, the third coating was made using the following ingredients: canola oil, soybean lecithin, coconut oil, granulated sugar, skim milk powder, vanilla, wheat flour, dark brown sugar, and salt. The mixture was subjected to a ball mill at 95 ° f to achieve a target particle size of 120.0 μm ± 10.0 μm.

The chocolate chips were mixed with a third coating such that the chocolate chips were 7% by weight of the coating. A third coating was then applied to the vanilla ice cream bar.

Sensory evaluation was performed on the first coating and the second coating. Specifically, an experienced taster evaluated the target appearance, flavor, and texture of the coating using coating criteria. In addition, the first, second and third coatings were tested for coating performance.

As a result, the

The test was performed on a first coating dipped onto an extruded 3 oz vanilla ice cream bar. The performance of the first coating on the bench was good under standard ice cream coating conditions, showing a pick-up weight of about 20g and a drip/dry time of 13 to 15 seconds. The drip/dry time is the amount of time after a coating composition is drawn out of a coating stick until the coating on the stick stops dripping.

The flavor and texture of the first coating is close to the target. However, the consensus of experienced tasters provides the following feedback:

appearance/color of target coating

Texture close to target, with "grits" of cookie dough from sugar "

The flavour of the coating is more inclined to that of maple/caramel

Obvious raw flour taste

Requiring more/larger granulated sugar grits

After dough grading standards, with the lingering flavors of vanilla, butter and salt

Thick coatings that want more milk and more butter taste, contribute to the texture of the cookie dough, and should be much thicker than chocolate coatings.

To address the received feedback and the product grading criteria presented for the first coating, the second coating is formulated with the following directional modifications:

the particle size increased from 90 μm to 120 μm to obtain more grit.

Adding milk fat to obtain more butter flavour, adding skim milk powder to obtain dairy flavour

Increase vanilla flavor

Partial reduction of brown sugar with white sugar to reduce maple/molasses flavor

The feedback for the second coating is as follows:

taste very close to target, some maple syrup still present, but overall taste improved compared to the first coating

Texture: improved granularity

Ensure that the coating is thick enough to "bite" like a cookie dough, rather than "jam/syrup" like a cookie "

The need to improve the visual effect on the coating-the need to have chocolate speckles on the coating.

The results of the performance of the second coating in the dip test were satisfactory in terms of coating appearance, drying time and pick-up weight (fig. 2).

The plastic viscosity and yield value of the second dope are shown in fig. 3. The results show that a feasible drip time of 14 seconds and a target weight of 23g can be achieved at a paint dipping temperature of 35 ℃. This is a relatively low immersion temperature, but it is 2.4D/cm with the second coating ² Is related to the very low yield value of (figure 3), which in turn is a result of its large particle size (120 μm).

Fig. 4A and 4B show the appearance of a second coating without inclusions and with cocoa nib (7% by weight) on a commercially available extruded ice cream bar, respectively, to demonstrate feasibility of use in a factory. In contrast to chocolate chips, cocoa nibs have a hard texture and a relatively bitter flavor, but they provide a desirable appearance.

In a separate experiment, a commercially available vanilla stick containing the contents of a large amount of cookie dough was coated with a second coating having 5% cocoa content (fig. 5).

The third coating was tested on molded ice cream bars. The third coating can be used for dipping at room temperature and provides the opportunity to add chocolate chips as inclusions without the risk of melting. In the test, the chocolate chips in the coating maintained their integrity without melting in about 20 minutes. After an initial time, the fatty phase of the coating dissolves the cocoa butter in the tablet, releasing the cocoa powder from the inclusions and blackening the coating (fig. 6). In addition, the surface temperature, roughness and formulation of the molded bars help reduce the adhesion of the coating to the frozen dairy bar.

Conclusion

This trial developed a coating of cookie dough on ice cream that was close to reproducing the target sensory attributes. For example, the second coating meets the sensory and functional requirements to be applied in an extruded bar. An alternative to chocolate chip inclusions is cocoa nibs, which have been successfully added as inclusions to a second coating to provide a desired appearance to the cookie dough coated ice cream bar.

It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. Accordingly, such changes and modifications are intended to be covered by the appended claims.

Claims

1. A composition for coating a frozen confection, the composition comprising:

a fat blend comprising (i) an emulsifier, (ii) at least one hardened fat, (iii) one or more soft oils and (iv) anhydrous milk fat;

flour; and

a sugar;

wherein the composition has a particle size of about 40 μm to about 200 μm, preferably about 90 μm to about 120 μm.

2. The composition of claim 1, wherein the fat blend is from about 35% to about 55% of the composition, preferably about 45% of the composition.

3. The composition of any one of claims 1 and 2, wherein the emulsifier is selected from the group consisting of: soy lecithin, sunflower lecithin, canola lecithin, and mixtures thereof, preferably in an amount of 0.1 to 2.0% by weight of the composition.

4. The composition of any one of claims 1 to 3, wherein the one or more soft oils are selected from the group consisting of: canola oil, sunflower oil, safflower oil, soybean oil, algal oil, peanut oil, olive oil, macadamia nut oil, seed oil, hazelnut oil, avocado oil, and mixtures thereof; and/or the at least one hardened fat is selected from the group consisting of: palm oil, palm oil middle distillate, palm oil soft distillate, and mixtures thereof.

5. The composition according to any one of claims 1 to 4, wherein the fat blend consists of at least one hardened fat, one or more soft oils, anhydrous milk fat and an emulsifier, such that the only fat in the composition is any fat in the fat blend, the flour and optionally the inclusions.

6. The composition according to any one of claims 1 to 5, wherein the at least one hardened fat is present in a total amount of from about 35% to about 65% of the fat blend and/or from about 12% to about 36% of the composition.

7. The composition of any one of claims 1 to 6, wherein the one or more soft oils are present in a total amount of about 35% to about 65% of the fat blend and/or about 12% to about 36% of the composition.

8. The composition according to any one of claims 1 to 7, wherein the anhydrous milk fat is from about 10% to about 30% of the fat blend and/or from about 4% to about 17% of the composition.

9. The composition according to any one of claims 1 to 8, wherein the one or more sugars are present in a total amount of about 15% to about 50% of the composition, preferably about 20% to about 25% of the composition, and preferably comprise one or more sugar and one or more brown sugar.

10. The composition according to any one of claims 1 to 9, wherein the flour is from about 10% to about 42% of the composition, preferably from about 20% to about 30% of the composition, and preferably comprises heat-treated wheat flour, which is optionally unbleached.

11. The composition of any one of claims 1 to 10, further comprising inclusions that are at least one of chocolate chips or cocoa shreds.

12. A method of coating a frozen confection, the method comprising applying a composition according to any one of claims 1 to 11 to the frozen confection, preferably by one or more of dipping, coating or layering.

13. The method according to claim 12, wherein applying the composition to the frozen confection is performed at a temperature of about 24 ℃ to about 50 ℃.

14. A food product (a) comprising a frozen confection coated with a composition according to any one of claims 1 to 11 and/or (b) made by a method according to any one of claims 12 and 13.

15. A method of making a composition for coating a frozen confection, the method comprising grinding a mixture comprising a fat blend comprising: (i) an emulsifier, which is preferably lecithin; (ii) At least one hardened fat, preferably one or more of palm oil, palm oil middle distillate or palm oil soft distillate; (iii) one or more soft oils; and (iv) anhydrous milk fat; the mixture further comprises flour, sugar, optionally milk powder, optionally salt and optionally flavouring.